Rice Pudding (Kheer)35 Reviews
- Prep: 1 hr
- Cook: 1 hr 10 min
- Ready In: 2 hr 10 min
“This is a very famous Pakistani desert, which is cooked by mixing rice and milk. It is very nutritious and very rich tasting. Serve warm or cold.” - by SRECIPE
Original recipe yields 6 servings
- Place the rice in a small bowl and cover with water. Soak for one hour.
- Drain the rice and place it in a large, heavy saucepan with the milk over low heat. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more.
- Remove from the heat and stir in the rose water. Serve topped with almonds.
Amount Per Serving (6 total)
- 439 cal
- 8.5 g
- 79 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"I've made this recipe twice in the last 3 days. Here's my strong suggestions: DO NOT soak the rice. The milk needs the starch from the rice in order to properly thicken. If there isn't enough star..." See morech, the pudding will be thin/runny. Use GROUND RICE! In your blender or food processor - grind about 3/4 cup rice as much as possible - there will remain some coarsely ground grains - this is perfect! Whole milk works best. However, if you're looking to reduce fat - I discovered that using a combination of 2 c. whole milk and 6 c. 2% milk is good. Just increase the rice a little bit to avoid a slightly thin pudding. Substitute a scant 1/2 tsp ground cardamom for the pods. However, I strongly suggest increasing the rose water a bit because the ground cardamom will drown out the rose water. CUT WAY BACK ON THE SUGAR! No more than 1 cup unless you want very sweet pudding. I preferred the taste using only 3/4 cup sugar. Quicker preparation: Bring milk to a boil; reduce heat, add ground rice and simmer 25 minutes (stir occasionally). Add cardamom & sugar; simmer 10 minutes. Remove from heat & add rose water. Almonds can be optional... top pudding with chopped pistachio nuts. When the pudding cools pour into a ceramic bowl, or individual ramekins; refrigerate until cold and set. 5 stars with alterations - otherwise a 3+/4-"
"I love this recipe! I had Kheer for the first time yesterday at an Indian restaurant. I liked it so much that I immediately came home and started looking for a recipe. I used this recipe and it was j..." See moreust as delicious as what I had at the restaurant. I made it almost exactly like the recipe except for just a couple of minor changes. For example, I only had cardamom seeds in my pantry, so I crushed these and added approximately 1/2 of a teaspoon in place of the cardamom pods. This worked out very well and gives it a delicious flavor. The rose water is a very nice and subtle addition, but I'm sure the Kheer would still be delicious if you don't have any on hand. I noticed that a previous reviewer thought that it needed more rice, but I think this is probably the correct amount. The one that I had at the restaurant didn't even have this much rice in it. It was almost soupy enough to drink, which I presume is the way it is supposed to be. Since I was somewhat rushed, I didn't take time to soak the rice, but just rinsed it a few times in cold water. That seemed to be sufficient and I don't think it made much of a difference. I cooked mine uncovered as I was afraid that it would boil over and I couldn't watch it the whole time. I just kept it on a low simmer and stirred it now and then. This is a very sweet dessert and you can safely reduce the sugar just a tad if you prefer. I used sliced almonds which had been toasted lightly. This is good warm, but is even better after"
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